Because everyone needs some good, slow cooked barbacoa for taco night. Slow cook this tender barbacoa all day and your house will smell like the yummiest Mexican restaurant.
This barbacoa recipe is perfect for an easy, flavorful family dinner or to have company over, making more than enough for 4-6 people to have several tacos each. The guajillo paste is what makes this barbacoa so good and rich in flavor. I promise you, ordering dried peppers or finding them at a local ethnic grocery store is worth the flavor it will give you.
Serve with some fresh pico de gallo, cilantro, fresh queso fresca and a cool crema for the perfect taco.
Serves 4-6 People
-2 lb. Chuck Roast
-5 cloves of garlic, peeled and smashed.
-1/2 red onion, chopped
-1 beer, like corona
-1 cup of beef broth
-4 dried guajillo peppers, stems removed
-1 ancho pepper, stem removed
-3 arbol peppers, stems removed
-2 bay leaves
-fresh cilantro to finish
Preheat your oven to 300F.
Season your chuck roast well with salt, pepper, and ground oregano. Heat a heavy bottom dutch oven to medium heat. Add a tablespoon or two or olive oil and sear the seasoned chuck roast well on each side, getting a nice crust on each side. Remove and set aside on a plate.
Add the chopped red onion to the pot and stir so it picks up the fond on the bottom of the pot. Add in the garlic cloves and dried peppers. Allow it all to cook for a few minutes as the onions and peppers soften. Add in the beer to deglaze the pan. Put this all in your blender or vitamix and puree until smooth.
Add the meat back to the pot and top it with the puree. Add in the beef broth and stir to combine, top with the two bay leaves. Cover and cook in the oven for 4-5 hours, until super tender and fall apart. You should be able to shred it just by touching it with a wooden spoon.
Serve with fresh pico de gallo, cilantro, and a fresh avocado crema to cut the heat if you’d like.